New-Fashioned Pot Roast With Fresh Rosemary |
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Prep Time: 30 Minutes Cook Time: 600 Minutes |
Ready In: 630 Minutes Servings: 10 |
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In 'Not Your Mother's Slow Cooker Recipes for Entertaining' Ingredients:
1 (4 -5 lb) boneless chuck roast, trimmed of as much fat as possible and patted dry |
3 medium yellow onions, thinly sliced |
2 cups baby carrots (about 24) |
8 -12 medium red new potatoes (can peel or not) or 8 -12 medium white new potatoes, quartered (can peel or not) |
1/2 cup ketchup |
1/4 cup red wine vinegar |
2 tablespoons worcestershire sauce |
1 teaspoon salt |
1/4 teaspoon fresh ground black pepper |
2 tablespoons minced fresh rosemary |
1/2 cup boiling water |
Directions:
1. Place roast into the slow cooker; add in onions, carrots, and potatoes.
2. In a small bowl, combine the ketchup, vinegar, Worcestershire sauce, salt, pepper, rosemary, and boiling water; pour over the meat and vegetables.
3. Cover and cook on LOW for 8-10 hours.
4. To serve, transfer the meat to a cutting board to carve; serve slices of meat and vegetables with som of the fragrant juices poured over them.
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